I LOVE stir fry – it’s our family favorite for Sunday dinners. This Thai infused fry provides a tastier, healthier stir fry option. It’s gluten free, full of colorful phytonutrient rich vegetables and so tasty!
Ingredients:
1 cup organic basmati or jasmine rice, rinsed
1 can coconut milk (I prefer Native Forest brand)
1 pound pastured chicken, cubed
1 Tblsp toasted sesame oil
1 Tblsp finely grated ginger
2 cloves minced garlic (I love the jar option for ease)
1 C chopped organic onion, red
1 organic red pepper, sliced into thin slices
1 organic yellow pepper, sliced into thin slices
3 large carrots (or 3/4 cup shredded), sliced thin
1 C broccoli, chopped small
1.5 C organic kale, chopped
2 Tblsp Thai red curry paste (I prefer Thai Kitchen brand)
1 can coconut milk (I prefer Native Forest brand)
1/2 C filtered water
1 Tblsp Tamari (wheat free) OR coconut aminos (wheat & soy free)
2 tsp rice vinegar
Directions:
- Prepare the rice first. Empty can of coconut milk into a saucepan and bring to a boil. Add rinsed basmati or jasmine rice and reduce heat to low, cover, and allow to simmer ~20 minutes.
- For the stir fry, best to use a large, deep sided skillet or cast iron wok. Heat over medium heat. Once it’s hot, add the sesame oil.
- Add the chicken chunks and cook until no longer translucent.
- Add the onion, stirring often, until it’s soft and translucent ~5 minutes.
- Add the ginger and garlic and cook until fragrant ~30 seconds, stirring often.
- Add the peppers, carrots, and broccoli. Cook until tender ~3-5 minutes, stirring on occasion.
- Add the Thai curry paste, stirring frequently ~2 minutes.
- Add the coconut milk (can), water, and kale. Stir to combine. Bring to a simmer. Cook until to your liking of softness ~5-10 minutes, stirring on occasion.
- Remove from heat & add tamari/coconut aminos & rice vinegar.
- Enjoy!
